Name: Roasted squash & apple soup with Stilton
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 small butternut squash; 1 large green apple apple; 1⁄2 tsp ground cinnamon; 2 Tbsp olive oil; 1 large leek; 1 celery stalk; 500 ml vegetable stock; 50g Stilton cheese; 1-2 Tbsp natural yoghurt; Chili flakes (optional)

Roasted squash & apple soup with Stilton

22 Nov 2015

by Dinna

Prep Time

10 minutes

Cook Time

35 minutes

Total Time

45 minutes

Background

This roasted squash & apple soup with Stilton is an ideal winter-warmer. You can drink it too, so take it with you in a thermos on winter trips and walks or serve it at parties as a warming-up appetizer.

Ingredients

1 small butternut squash
1 large green apple apple
1⁄2 tsp ground cinnamon
2 Tbsp olive oil
1 large leek
1 celery stalk
500 ml vegetable stock
50g Stilton cheese
1-2 Tbsp natural yoghurt
Chili flakes (optional)

Instructions

Preheat the oven to 200°C.
Peel and deseed the squash then dice it into bite-sized chunks. Core the apple and cut it into wedges.
Put the squash and apple chunks on a baking tray then toss with the cinnamon and 1 Tbsp olive oil. Season and roast for 30 minutes, until tender and golden.
Meanwhile, slice the leek and celery. Heat the remaining oil in a large pan and gently cook the sliced vegetables until soft. This will take about 10 minutes.
Add the roasted squash and apple to the leek & celery, pour in the stock and. Bring to the boil, simmer for 5 minutes, then blend until smooth - add water until you get the consistency of creamy, smooth soup. Season to taste and heat it up again.
Mix the Stilton with enough yoghurt to get a thick, creamy consistency.
Serve the soup in mugs or bowls with a spoonful of creamy Stilton and a pinch of dried chilli flakes if you like.